Jul 9, 2012

Warm Pasta Salad with Corn and Zucchini



This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes. It's a great alternative to potato salad and will be a perfect meatless entree or side dish for your next picnic or family potluck. 

Please enjoy this guest post from my friend Olga of Mango & Tomato. Olga is a culinary wiz and I'm happy to have her share a recipe with all of you here on Skinnytaste!


Hi! My name is Olga and I'm the creator of Mango & Tomato, where I've been sharing my original recipes, restaurant reviews and food photography for the last four years. Through blogging I get to tell my readers about my childhood food memories, how travel influences the food I make today and my favorite places to eat out. Most importantly, though, I get to meet the other people who are passionate about food. Mostly, these "meetings" happen through social media, but in rare cases I'm lucky to meet them in real life. Gina, is one of those people: we met during a trip to the POM Wonderful orchards and have stayed in touch ever since.

I'm psyched to be able to share a recipe with you all on Gina's blog! 





Warm Pasta Salad with Corn and Zucchini
Skinnytaste.com
Servings: 4 as a main • Size: Just over 1-3/4 cup • Old Points: 7 pts • Points+: 10 pts
Calories: 350 • Fat: 7.6 g • Protein: 10.8 g • Carb: 65 g • Fiber: 7 g • Sugar: 6.7
Sodium: 108 mg (without added salt)


Ingredients:

  • 4 tsp olive oil
  • 4 cups sliced zucchini (1/3" thick)
  • 2 cups fresh corn kernels (from about 3 ears of corn)
  • 1/4 red onion, thinly sliced
  • 1/3 cup black Italian styled olives, halved
  • salt and pepper to taste
  • 8 oz uncooked pasta, {I used medium sized shells}
  • crushed red pepper flakes,  to taste
  • 1 tbsp white wine vinegar
  • 8 basil leaves, chopped

Directions:

Cook pasta in salted water according to package directions. Set aside.

Heat a tablespoon of olive oil in a large non-stick skillet. Saute zucchini for five minutes on each side. You might have to do this in several batches to ensure that zucchini is cooked in one layer.


Remove zucchini from the skillet and set aside. Add the remaining teaspoon of oil, corn and red onion and saute for five minutes.


Combine slightly cooled pasta with the remaining ingredients.

Serve this dish hot or at room temperature. It keeps well in the refrigerator and makes excellent leftovers.

Makes 7 1/4 cup.


44 comments :

  1. Love this summer salad!

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  2. This looks amazing! Put this right into Evernote for future use!

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  3. I love that you are doing Meatless Mondays, my vegetarian daughter will love this with whole wheat pasta.

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  4. So happy to be able to share my recipe with everyone! Glad you like it ;)

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  5. YUM! Can't wait to make this for a family reunion so I know I have something healthy to eat!

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  6. This looks delicious. Can't wait to try it!

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  7. Oh my word this looks delicious. Makes me want some zucchini!

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  8. This looks wonderful! I just picked up some fresh zuccini and corn from the farmers market! I'm a huge fan of leftovers so I'll definatly be making this for my husband and myself to take for lunch! Thanks for the recipe Olga!

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  9. When do you add the white vinegar?

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    Replies
    1. At the very end. It adds a bit of acidity and brightness.

      Hope this helps.

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  10. YUM. must try. olga, the pictures are GREAT. love the red dish towel as well :)

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    Replies
    1. So happy to hear that! I think the towel was something I picked up in Target on clearance.

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  11. Every single recipe looks and is so yummy.

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  12. YUMMY! This recipe is awesome!

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  13. I guess you add vinegar, olives, basil at end? Almost ready to eat!

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    1. Yup, where it says to combine the pasta with 'remaining' ingredients.

      I used sweet basil since it's what I had on hand, and balsamic vs. white vinegar - turned out scrumptious! Going to make it again with white, to see which way we like it better. Didn't last long in this house!

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  14. Really like the idea of a warm pasta salad! I bet the corn goes really well with the more Italian flavors here.

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  15. I cooked this recipe tonight, because I already had zucchini and big bag of bulk farfalle tricolore. Every bite is magnificent! Thanks Gina & Olga.

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    Replies
    1. woo hoo! I'm always nervous when people make my recipes. Glad it worked out for you! :)

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  16. This is lovely, Olga! I am going to salad potluck this week and I think I may have to make this. Gorgeous!

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  17. Hi there
    I have been experiencing problems with your print with image button, it freezes my PC since a week or soo, other members of my family also. Can you see if it's a problem on your blog. Kindly yours
    P.S. Most important of all Love you and your family and Thank you for providing us with all your fresh Ideas in sumer recipees

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    Replies
    1. please email me and I will forward the email to print friendly support.

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  18. thanks for the great summer recipe!

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  19. If i were to do gluten free pasta what would the points plus be for that?

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  20. This looks awesome, I can't wait to try it. Especially since I have some zucchini that needs to be used up. Also, I tried your blueberry poppyseed muffins last week and they were fantastic!!! I'm going to try making them again and omit the blueberries just because my son isn't the biggest blueberry fan. The browned butter makes such a difference, you can really taste it.

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  21. I have some zucchini that needs to be cooked now or never, so I am so glad I stumbled upon this! I can't wait to make this tonight. I've eaten way too much junk food at work today, and I'm looking forward to this as a light dinner tonight.

    Thanks for the recipe!

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  22. Perfect timing - I had some squash that needed to go, and this was absolutely delicious! Thank you Olga for sharing!

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  23. Made this last night and we loved it. I added some Romano cheese to it and it was awesome! Great recipe, thanks for posting!

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  24. Carolyn and Robyn, so glad to hear it worked for you. Yes, cheese is a delicious addition and I thought of it but knew it would not pass Gina's requirements ;) I also added a bit of mayo to mine!

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  25. We had this for dinner and we loved it. I used balsamic vinegar and added a sprinkle of parmesan cheese. It was light and perfect for summer. Thanks so much!

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  26. YUMMY! This recipe is awesome!.Tuna and pasta bake create your pasta food instant and testy. Newly added pasta cooking tips which save your time and energy.Easy and healthy recipe for making tuna pasta instantly. Know full pasta recipe step by step with instruction.
    Tuna Pasta Bake

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  27. I was so excited to find this recipe because I had everything in the house...Or so I thought! Turns out I had NO pasta (craziness, I know). I ended up using quinoa in its place and it was absolutely fabulous! I love the nutty taste of quinoa, and I'm crazy about the texture of it too. :)
    Couldn't have been more pleased! Thank you so much!

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  28. I made this last night - added a bit of olive oil as well and some parm cheese at the table. Delicious! Also, the onions were so good, I will double or triple them next time!

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  29. I am gonna make this tonight with my last farmer's market haul. I was thinking of adding some garbanzo beans to it as well.

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  30. Hi Gina,
    My 10 years old granddaughter made this for dinner. We loved it. Thank you for all your wonderful foods you've brought into our lives.

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  31. I've made tons of your recipes and this is one of my favorites. My husband ate 3 servings! How do you think it would taste if I added a can of white beans next time?

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  32. Delicious! We had this as a side for dinner tonight and the entire family loved it.

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  33. How many cups is 8 oz dry pasta?

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    Replies
    1. It varies depending on the shape, usually it's a half package if the package is 16 oz

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  34. I made this last night. It was really good...hard to stay away from it after I reached my WW point limit. Thanks so much for sharing.

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  35. I made this again and I love it! Thanks so much for sharing!

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